This creamy, bubbly three cheese lasagna will have everyone begging for seconds. The mouthwatering layers of ricotta, bechamel, tender fresh pasta and flavourful Parmigiano are the perfect contrast to the fresh spinach earthy wild mushrooms. You must try it. FULL RECIPE BELOW.

* Watch Secrets to a Perfect Bechamel - White Sauce* :    • Secrets to a perfect Bechamel - White...  

RECIPE: 3 CHEESE LASAGNA

Ingredients:

1 lb. fresh lasagna sheets (450 g), 8 sheets , see recipe below or store bought
2 Tbsp. butter (25ml)
2 Tbsp olive oil (25ml)
1 lb. assorted wild mushrooms, sauteed (450gm)
1 oz dried wild mushroom, rehydrated in hot water and lifted gently to remove any sand, chopped
1 large onion, finely sliced 1 large clove garlic, chopped
1 tsp. chopped fresh thyme (5 ml)
1/4 cup chopped fresh basil and parsley (50 ml)
Grated zest of 1 lemon
juice of ½ lemon
freshly cracked black pepper 1 batch bechamel sauce, recipe below salt and pepper to taste
1/2 lb. ricotta (about 1 cup) (200 gm)
1/3 cup freshly grated Parmigiano Reggiano (65 gm) or to taste
¾ cup Buffalo Mozzarella, torn into pieces (125 gm)
1 lb. spinach, stems trimmed, blanched and squeezed.

Fresh Pasta:

* Watch Homemade Fresh Pasta* :    • Homemade Fresh Pasta - Tagliatelle | ...  ​ for more in-depth instructions

325 gm 00 flour ( approx. 2 cups / 500 ml) more or less depending on humidity and size of eggs
3 large whole eggs

Measure flour into a medium bowl and make a well in the centre. Add the eggs and whisk with a fork incorporating a little flour at a time.
Dough may not take all the flour so save a bit of the flour to blend in at the end if dough is too wet.
Knead by hand until mixture comes together into a firm ball. Dough will seem dry at this point and will soften up once rested. Wrap and let rest 30 minutes.

Using a pasta machine or attachment pass the dough through machine decreasing the thickness gradually until desired thickness is achieved.

Cook pasta in boiling salted water until just al dente (about 4 min). Strain and rinse in cold water and strain. Transfer to shallow dish and toss in olive oil to prevent sticking. Set aside. Cover to prevent crusting.

Mushrooms preparation:

In a medium frying pan heat ½ the butter and add onion and garlic and sauté until translucent.
Transfer to a bowl. To same pan add remaining butter and olive oil and sauté mushrooms over high heat until mushrooms are golden and liquid has reduced.
Note: At this point in the video, I added the chopped rehydrated mushrooms – optional.
Add back the onions and lemon juice and cook for 1 minute. Add the fresh chopped herbs and freshly cracked pepper and salt. Taste for seasoning.

BECHAMEL SAUCE:

* Watch Secrets to a Perfect Bechamel - White Sauce * :    • Secrets to a perfect Bechamel - White...   for more in-depth instructions

Ingredients:

1/3 cup butter (75 gm)
1/3 cup + 1 Tbsp. flour (75gm)
5 cups milk (1250 ml)
pinch freshly grated nutmeg
salt and pepper to taste

In a medium saucepan, over medium heat melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.

Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add some of the parmesan cheese and stir. Add the squeezed spinach and stir until warmed through.

NOTE: as the Bechamel cools it will thicken slightly, I added 1/3 cup milk to it, so the lasagna is a bit looser when baked.

Preheat oven to 350 degrees F. Drizzle olive oil on the bottom of a 9 x 13 x 2-inch baking dish.

Assembly:

Layer lasagna as desired starting with pasta and alternating bechamel, ricotta cheese, mushrooms and grated Parmigiano. Season well between each layer. Finish with layer pasta and arrange torn mozzarella equally on top, covering pasta. Drizzle with remaining bechamel and grated Parmigiano cheese. Bake lasagna in oven for about 35-40 minutes or until golden and bubbly. You should have 6 layers of pasta and 5 layers filling.

Serves 8

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